Nothing says "cool, rainy, windy day lunch" quite like a grilled-cheese sandwich and tomato soup. Don't get me wrong, I love the convenience of a store-bought can of soup, but it's always too salty and filled with stuff I may not want. Store-made soup, when done right, can be great, but it's pricey for what you get. That's why I started making my own soup in the pressure cooker. From start-to-finish, we're talking maybe 45 minutes until you've got hot,tomato-ey goodness in a bowl ready for you.

To give a bit of a savory/umami flavor. If you don't want that and/or you're a vegetarian, just use regular salt

Enough already, let's get cooking!

In the pre-heated pressure cooker, without the lid on medium heat, add the butter, pepper, onions and carrots. Stir occasionally until the onions are starting to get softened (about 5 minutes). Then, add the potatoes, canned tomatoes, tomato paste, sun-dried tomatoes (which I don't chop), water and fish sauce/salt.

Close and lock the pressure cooker. Turn the heat up high and when the pan reaches pressure, lower the heat and count 5 minutes cooking time at HIGH pressure. When time is up, release pressure using the Natural method - move the pressure cooker to a cool burner and do not do anything, wait for the pressure to come down on it's own (about 10 minutes). If the pressure has not come down in 10 minutes, release the rest of the pressure using the Normal pressure release - push, twist or lift the button or valve to release pressure.

Using an immersion blender, blend the contents of the pressure cooker until smooth. Optionally server with a dollop of sour cream.